Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae

Yeast

Volumn 32, Issue 1, 2015, Pages 89-101

  van Rijswijck, Irma M H ^a   Dijksterhuis, Jan ^b   Wolkers Rooijackers, Judith C M ^a   Abee, Tjakko ^a   Smid, Eddy J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b CBS KNAW FUNGAL BIODIVERSITY CENTRE   (Netherlands)

Author keywords

Fruit fermentation; Glucose limitation; Nitrogen limitation; Non conventional yeasts; Penetrative growth; Volatile organic compounds; Yeast

Indexed keywords

AGAR; ALCOHOL DERIVATIVE; ESTER DERIVATIVE; GLUCOSE; NITROGEN; PHENETHYL ALCOHOL; VOLATILE ORGANIC COMPOUND; CULTURE MEDIUM; ESTER;

AGAR DILUTION; ANIMAL CELL; AROMA; ARTICLE; CONTROLLED STUDY; FILAMENTOUS FUNGUS; FRUIT; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS HYPHAE; FUNGUS ISOLATION; NONHUMAN; NUTRIENT LIMITATION; PHASE TRANSITION; PICHIA; PICHIA FABIANII; PICHIA KUDRIAVZEVII; PRIORITY JOURNAL; PSEUDOHYPHAE; QUORUM SENSING; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; ZIZIPHUS MAURITIANA; ANALYSIS; CULTURE MEDIUM; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM;

PICHIA; PICHIA FABIANII; SACCHAROMYCES CEREVISIAE; ZIZIPHUS MAURITIANA;

CULTURE MEDIA; ESTERS; FERMENTATION; GLUCOSE; HYPHAE; NITROGEN; PICHIA; SACCHAROMYCES CEREVISIAE;

EID: 84922713145     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3050     Document Type: Article

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